NewDecadeBrewery
Well-Known Member
1. I've been looking around and haven't found a definitive answer to this question (if there even is one) but how high of an og can you go with reusing yeast?
I have a lager yeast that I have saved from my last ferment that was 1052 og. Is this too high to reuse? The beer tastes great no off flavors. I know the safest recommendation is to reuse yeast made from a starter of between 1030 to 1040 og.
2. The second question I have is if I have stressed yeast, like from a high abv ferment (whether that's 1052 or 1080, etc.) is it possible to "pitch down" into a starter with the appropriate starting gravity (1030 to 1040), possibly or probably with some nutrient to re-establish health and optimum viability to the yeast colony? Or does this just not work in that way?
3. What type of results has anyone had when dealing with any of the previously mentioned questions?
4. Let me just say that I have had good results repitching yeasts around the 1050 - 1060 range, which includes contest results. Some may think I've answered my own question here but I am always striving to improve my process, so I want to hear what others have to say and their experiences. If I have had good results to me it doesn't mean it wasn't a "happy accident" etc. I am just trying to refine my process, to understand why I might make certain refinements, and always to try and be a better brewer.
I have a lager yeast that I have saved from my last ferment that was 1052 og. Is this too high to reuse? The beer tastes great no off flavors. I know the safest recommendation is to reuse yeast made from a starter of between 1030 to 1040 og.
2. The second question I have is if I have stressed yeast, like from a high abv ferment (whether that's 1052 or 1080, etc.) is it possible to "pitch down" into a starter with the appropriate starting gravity (1030 to 1040), possibly or probably with some nutrient to re-establish health and optimum viability to the yeast colony? Or does this just not work in that way?
3. What type of results has anyone had when dealing with any of the previously mentioned questions?
4. Let me just say that I have had good results repitching yeasts around the 1050 - 1060 range, which includes contest results. Some may think I've answered my own question here but I am always striving to improve my process, so I want to hear what others have to say and their experiences. If I have had good results to me it doesn't mean it wasn't a "happy accident" etc. I am just trying to refine my process, to understand why I might make certain refinements, and always to try and be a better brewer.